If you follow a plant-based diet and miss a slice of uber-comforting chicken pot pie, this vegan pot pie with herby biscuits will fill the void.
Ingredients
For Vegan Pot Pie
- 3 tablespoons vegan butter plus more for greasing the pan
- 4½ cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 medium red onion, chopped finely
- ¼ cups plus 2 tablespoons all-purpose flour (organic if possible)
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons white wine
- 1 cup vegetable stock
- ¾ cups unsweetened almond milk
- 3 tablespoons nutritional yeast
For Vegan Herby Biscuits
- 2 cups all-purpose flour (organic if possible)
- 1 tablespoon baking powder
- ½ teaspoons baking soda
- 1 teaspoon sea salt
- 2 tablespoons dried parsley
- 1 teaspoon dried thyme
- ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ cups vegan butter, cold and cubed, plus 2 tablespoons melted for finishing
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
Instructions
Heat oven to 400°F and grease a medium (8×10-inch) baking dish.
Add the butter to a medium pot on medium-high heat. Once butter melts, add the mixed vegetables and onion. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes.
Sprinkle the flour on top and stir until incorporated. Cook for 1 minute or so, to remove the raw flour taste. While whisking, slowly pour in the wine, stock, and milk. Increase the heat to high, to bring the mixture to a boil for 3 to 4 minutes, stirring frequently. Reduce to a simmer and cook until the sauce thickens, 5 to 6 minutes, stirring frequently. Mix in the nutritional yeast.
Start on the biscuits: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Add the parsley, thyme, oregano, and garlic powder, and whisk again.
Add the cubed butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it forms pea-sized clumps.
Slowly add the milk and vinegar while gently stirring. Mix until the dough almost forms a blob and holds together when squeezed. Don’t over-mix!
Pour the pot pie filling into the prepared baking dish. Grab about 2 tablespoons of biscuit dough with your hands, gently roll into an imperfect, semi-round shape, and place atop the pot pie filling. Repeat with the remaining biscuit dough, evenly distributing.
Brush the biscuits with melted butter. Bake for 18 to 20 minutes, until the biscuits are golden brown and baked through, and the filling is bubbly.
